During the fermentation process a lot
During the fermentation process a lot of the natural fruit sugar is fermented. However, in some wines, residual (remaining) sugar may be higher and therefore a sweeter wine is produced.
Alcohol.
Most people know that one of the key components of wine is alcohol! Alcohol is fundamental to the taste of wine. The alcohol volume most wines range between nine and fifteen per cent. Fortified wine can be as high as twenty per cent alcohol.
Tannin.
Tannin comes from the skin of grapes. Therefore, tannin is much more fundamental as a taste component in red wine than in white.
Too much tannin in a wine is not a good thing and can result in the wine tasting spoiled.
However, tannin helps to preserve a wine, which means that some wines can be kept for years and even improve with age.
A small amount of tannin is also a positive taste characteristic to regular wine drinkers, if a little over-whelming for novice wine drinkers.
Water.
All wines contain water that has been extracted naturally from the grapes from which they were produced.
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